Chicken Saltimbocca With Lemon Sauce

“From Bon Appetit, March 2007.”
READY IN:
22mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken between 2 sheets of plastic wrap on work surface.
  2. Using mallet, pound chicken to 1/3-inch thickness.
  3. Sprinkle chicken with salt and pepper.
  4. Place 2 sage leaves atop each chicken breast half.
  5. Top each chicken breast with 2 prosciutto slices, pressing to adhere.
  6. Spread 1/2 cup flour on plate.
  7. Turn chicken in flour to lightly coat both sides.
  8. Melt butter with oil in large nonstick skillet over medium-high heat.
  9. Add chicken, prosciutto side down; cook 4 minutes.
  10. Turn chicken over and cook just until cooked through, about 3 minutes.
  11. Transfer to platter and cover to keep warm; reserve skillet.
  12. Whisk wine with remaining 2 teaspoons flour in small bowl.
  13. Add broth and lemon juice to same skillet; bring to boil.
  14. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.
  15. Season to taste with salt and pepper.
  16. Spoon sauce over chicken.

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